In a small sauce pot over medium heat, melt and combine the butter, brown sugar, granulated sugar and corn syrup and allow to simmer gently for 2-3 minutes, stirring occasionally.

Stir in the heavy cream and fleur de sel and taste (being careful not to scorch your tongue off). Add a touch more salt should you deem it necessary. Cook for another minute then carefully transfer it into a serving or storage vessel.

Serve warm over a big baked cookie, baked apples, vanilla ice cream and all sorts of other baked goods, or let it cool and whip a few tablespoons into a buttercream icing or drizzle it over a latte.

NOTES

Please don't use table salt! A teaspoon of table salt will measure and taste much different then a teaspoon of fleur de sel.